Of which 3.3 g sugars and 3.5 g saturated fat.
No-added-sugar version: 177 kcal and 0.9 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fiber (oats)
Allergens none
Gluten-free beer bread
No kneading, no rising — the beer does all the work.
Ingredients
- 225 g (8 oz) rice flour
- 90 g (3¼ oz) gluten-free oat flour
- 60 g (2 oz) cassava starch (polvilho doce)
- 2 tbsp sugar (24 g / ¾ oz) — no added sugar: 3 tbsp erythritol (36 g)
- 1 tbsp baking powder (12 g)
- 1 tsp salt (6 g)
- 350 ml (1½ cups) gluten-free beer
- 3 tbsp melted coconut oil (39 g / 1½ oz)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Heat the oven to 180 °C (350 °F) and grease the pan.
- In a large bowl, mix all the dry ingredients.
The full method (6 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Breads, Cakes & Basics”. The English edition is coming soon.
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